1. The white and yolk of the egg are separated. Put the egg yolks in a large bowl, add corn oil, vanilla extract, and caramel syrup with a little water, then pour into the egg yolks.
2. After mixing well, put the passion fruit pulp into it and mix well.
3. Sift in low powder.
4. Stir until there is no dry powder.
5. Put the egg whites in a water-free and oil-free basin, pour a little white vinegar, and white sugar in three times, and beat until dry and foamy.
6. Put one-third of the egg white in the egg yolk paste.
7. Stir evenly.
8. Pour the egg yolk paste into the remaining egg whites.
9. Stir evenly.
10. Pour into an 8-inch live-bottom cake mold, smooth the surface, and shake off large bubbles.
11. Preheat the oven and heat up and down at 160 degrees for 40 minutes.
12. After baking, let it cool down upside down.
13. It can be easily demoulded after letting cool.
14. Some chocolate sauce.
15. You can pour a little passion fruit puree.
16. Haha, let’s eat~
Tips:The oven settings are for reference only.
